Recipe: Beef Tongue

Bruno Gad grew up near the west side of Chicago. His first job was at a Bohemian bakery, Mrizeks, while in high school.recipe gad

Later, he worked almost 28 years as a maintenance mechanic for a corrugated box manufacturer, Stone Container Corp., in Chicago.

Gad met his wife Marty in 1982. Actually you could say he just heard her voice first, as it was being broadcast over a country radio station in Chicago as part of the radio host’s match-making segment. There was something “intriguing,” he said, about what he heard in Marty talking on the radio. “She seemed to express the values I had,” he explained.

The two married in 1983 and moved to the Princeton area in 1989. Bruno Gad worked at Becker Truss from 1989-95 and next worked as a chemical waste treatment operator at Honeywell in Minnetonka from 1995-2002. Gad still holds a couple part-time jobs – one at Quarry Park in St. Cloud and the other at Becker Public Works.

Gad enjoys cooking, baking, reading, volunteering at Sherburne National Wildlife Refuge and at Princeton Pantry, hunting, history and helping people. He ran unsuccessfully four times as an unendorsed independent for a seat in the Minnesota Legislature.

The recipe Bruno offers this week comes from the St. Edward’s Cookbook that was printed in 1925 by St. Edward’s Catholic church. The church later became Christ Our Light. The selected recipe was from a Mrs. H.R. Mallette.



Wash the tongue, cover with cold water, add a handful of salt and let stand overnight. Next day scrape the tongue well, place in kettle, cover with cold water and boil until tender. Then remove the skin and trim carefully. Serve with rice, boiled dry. If tongue is to be eaten cold, allow to cool in liquor (meaning thick liquid) in which it is cooked.